![]() Looking for more comfort served in a bowl? You’ll love our Chicken Corn Tortilla Soup! As a co-operative of New England and New York farm families, our goal is to make the highest quality and best tasting dairy products you’ll find. Top with bacon, shredded cheddar and, if preferred, sliced green onions. Season with salt and pepper and then ladle into soup bowls. Bring to a simmer and cook about 5 minutes or until cheese melts. Stir in corn, shredded Cabot Sharp Cheddar and half-and-half. Bring to a boil, then cover and reduce heat and simmer until potato is just tender, for about 18 minutes. Stir in chicken stock and diced, unpeeled white potato. Stir in flour, salt, pepper and turmeric and cook, stirring constantly for about 3 minutes. Its loaded with savory bacon, juicy corn, tender potatoes, sweet Vidalia onions, carrots, and celery which all add texture and flavor. Reserve 4 tablespoon of bacon grease (see Recipe Note 1). Remove bacon to a bowl (I like to blot it with paper towels). 15 minutes before the broth is done simmering, brown bacon over medium-high heat until fat is completely rendered. ![]() Stir in cheese and mix until it’s all melted. Slowly add milk and cook until it thickens. ![]() In another pan, melt butter, add flour, and mix well. Reduce heat and add potatoes, carrots, corn, salt and pepper. Remove cobs from the pot before stirring in the cheese. Lid and simmer on medium-low heat for 45 minutes to an hour. In a large pot, bring chicken broth to a boil. A chunky blend of harvest ingredients make up a special mid-week soup. Pour in milk and NESTL All Purpose Cream. After 20 minutes, add potatoes and continue to simmer until potatoes are cooked through. In a stockpot, saut onions and celery in hot bacon fat until soft and fragrant. Add chopped onion, stirring occasionally and cooking until tender, about 8 minutes. Break corn cobs in half and add to the pot along with the broth and milk. Melt Cabot Salted Butter in hot drippings. Remove bacon with a slotted spoon, drain on paper towels and reserve drippings in Dutch oven. To make 8 servings of cheddar corn chowder, begin by cooking chopped bacon slices in a Dutch oven set over medium-high heat, stirring frequently, for about 6 minutes or until bacon is crisp. Enjoy Cheesy Chicken Corn Chowder for your next meal This meal has a ready time of 35 minutes with 10 Ingredients. We think you’ll agree! If you do, please share the recipe with friends and family on Facebook, Pinterest, Instagram, and Twitter! Combining ingredients like corn, white potatoes, bacon, Cabot Sharp Cheddar, onions, chicken stock and half-and-half, this is truly a bowl of comfort. ![]() We’re excited to feature this super comforting cheesy Cheddar Corn Chowder recipe from one of the farm families who own Cabot Creamery Cooperative – Barstow’s Longview Farm in Hadley, Massachusetts. ![]()
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